The blooming onion recipe from Outback dates back to 1988. It looks amazing because the onion is separated into ‘petals’ and fried, so it resembles a flower. This dish is made for sharing and one onion can be divided into some two hundred petals!
Onions are a versatile veggie on their own—but they’re even more delicious when deep-fried. Case in point: the Bloomin’ Onion at Outback Steakhouse. With its crispy onion petals and that tangy “bloom sauce,” this is one appetizer that’s a total crowd-pleaser.
Combinations Of Longhorn Favorites That Are Perfect For A Quick Lunch. choice of soup and mixed green or caesar salad. with your choice of soup or a mixed green or caesar salad. corkscrew pasta, four cheeses and hickory-smoked bacon with your choice of soup or a mixed green or caesar salad.
If you’re curious how one onion can be cut into 200 petals, the answer is Outback Steakhouse uses ‘super-colossal’ onions. The restaurant chain actually uses 14 million pounds of these onions every single year. In the beginning, Outback Steakhouse workers would cut the onions by hand. Now they use a special machine to speed things up.
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